8 red mullet fillets, about 100 g (3 1/2 oz) each, scaled and gutted
finely grated rind of 1 lemon, plus 2 tablespoons juice
2 teaspoons baby capers, rinsed and drained
2 spring onions, finely sliced
375 g (12 oz) mixed red and yellow cherry tomatoes
150 g (5 oz) fine green beans, trimmed
2 garlic cloves, finely chopped
50 g (2 oz) can anchovies, drained and chopped
1 tablespoon olive oil
2 tablespoons chopped parsley
salt and pepper
8 caperberries, to garnish
Preheat the oven to 200°C (400°F), Gas Mark 6. Tear off four large sheets of foil and line with baking parchment. Place 2 red mullet fillets on each piece of baking parchment, then scatter over the lemon rind, capers and spring onions and season with salt and pepper. Fold over the paper-lined foil and scrunch the edges together to seal. Place the parcels on a large baking sheet.
Put the cherry tomatoes in an ovenproof dish with the green beans, garlic, anchovies, oil and lemon juice. Season with salt and pepper and mix well.
Bake the vegetables in the oven for 10 minutes until tender. Place the fish next to the vegetables in the oven and bake for 8–10 minutes until the flesh flakes easily when pressed in the centre with a knife.
Remove the fish and vegetables from the oven. Spoon the vegetables on to warmed plates, then top with the steamed red mullet. Sprinkle over the chopped parsley, garnish with the caperberries and serve immediately with slices of sourdough bread.